Dry heat and wet heat
Cooking methods fall into two groups. Dry heat methods, such as roasting, sautéing and broiling, cook with hot air, hot metal or oil. They brown food and build flavor. Wet heat methods, such as simmering, steaming and braising, cook with water or steam. They are gentler, keep food moist and soften tough cuts and fibrous vegetables.
Many good dishes use both. A stew starts by browning meat in a hot pan, then finishes with a long, gentle simmer.
The methods at a glance
| Method | Heat | Good for | Signs it is working |
|---|---|---|---|
| Roasting | Hot oven, about 375°F to 450°F | Vegetables, whole chicken, larger cuts | Browned edges, sizzling sound |
| Sautéing | Medium-high heat, a little oil | Sliced vegetables, small pieces of meat, shrimp | Food moves freely and sizzles steadily |
| Searing | High heat, dry surface | Steaks, chops, the start of a stew | Food releases from the pan when the crust forms |
| Simmering | Liquid just below a boil | Soups, sauces, beans, grains | Small, gentle bubbles breaking the surface |
| Braising | Low oven or stovetop, covered, partly in liquid | Tough cuts, root vegetables | Meat pulls apart easily with a fork |
| Steaming | Steam over boiling water | Green vegetables, fish, dumplings | Bright color, tender with a little bite |
| Broiling | Direct heat from above | Melting cheese, thin fish, browning tops | Fast browning; watch it every minute |
Sautéing and searing
Heat the pan first, then add the oil, then the food. If the pan is too cool, food sticks and stews in its own juices. If it smokes heavily, turn it down. Leave food alone for a minute or two before stirring or flipping. Meat that sticks usually hasn't formed its crust yet and will release when it has.
Simmering versus boiling
A full rolling boil is right for pasta and for bringing water up to heat. Most soups, sauces and stews want a simmer instead. Hard boiling toughens meat, breaks up vegetables and can make sauces stick. Once a pot boils, turn the heat down until only small bubbles rise.
Braising
Braising is how cheaper, tougher cuts become tender. Brown the meat, soften onions and other aromatics, add liquid to come partway up the meat, cover and cook low and slow. A low oven around 300°F to 325°F gives even heat. The meat is ready when it is fork tender, which can take two hours or more for large pieces.
Roasting
For vegetables, a hot oven and a single layer on the pan give the best browning. For large cuts of meat, a lower oven cooks more evenly. Always check meat with a thermometer and let it rest a few minutes before cutting. See the sheet-pan guide for timing several things together.
Reading your stove
Every stove is different. Medium heat on one may be hot on another. Learn yours by watching the food: steady sizzling, gentle bubbling, browning at the pace the recipe describes. Adjust the dial to match what you see. The number on the knob is only a starting point.